Sorry, guys. I somehow injured my right hand thumb about over a week ago. I haven’t really cooked much ever since, although I have many cooking plans for this month.
Anyway, I like Baklava. The only thing stops me from having it is that the traditional one is super sweet. I still remember the one I tried when we visited Istanbul years ago. Super super sweet! Apart from that, I totally fell in love with the buttery and nutty flavor. When I got home from the holiday, I started making my own version of baklava. The homemade baklava suits me and my friends better. It’s not so sweet, but with more nuts mixture and different flavour.
I know some may think the process of making baklava is a little bit of tedious. However, for me, it’s like a process of meditation. I would put on some music as well. By the time I finish baking the baklava, the second when I open the oven door, the smell is just sooo amazing. Nothing can compare with that.
When you garnish it with crushed pistachio, the golden color pastry with green pistachio powder is candy to the eyes. I prefer the small rectangle shape over the traditional rhombus shape. It fits in your mouth better and easier, haha. You can also garnish with melted chocolate, or add some cinnamon or nutmeg in the nuts mixture.
- Filo pastry – 1 pack (20 sheets)
- butter – 220g, melted
- Walnuts – 2 cups, finely chopped
- Pistachio – 1/2 cup, finely chopped
- Pistachio – for garnish, about 10, crushed into powder
- Syrup – 1 cup
- caster sugar – 1 cup
- water – 1 1/2 cup
- lemon juice – 3 tsp
- rose water – 1-2 tsp
- Making the syrup first.
- Combine the sugar, lemon juice and water in a medium saucepan over medium heat. Bring to boil. Stir constantly until all the sugar is dissolved.
- Reduce to low heat and simmer for additional 5 minutes. Remove from the heat and let the syrup cool. When the syrup is completely cool, stir the rose water in.
- When finish making the syrup, time to make the baklava.
- Preheat the oven to 180°C.
- Brush the baking tray with melted butter. Place one filo sheet in the tray and brush with butter. Layer another filo sheet and brush with butter. Continue with 10 sheets.
- Spread 2/3 of finely chopped walnuts and pistachio over the buttered filo pastry.
- Place another layer of filo sheet and brush with butter. Continue with 5 sheets.
- Scatter the rest of the walnuts and pistachio over the buttered filo pastry.
- Continue layering the rest of 5 sheets with butter.
- When finish all the pastry, brush the top layer with butter as well.
- Cut pastry into the shape and size you like.
- Bake for 30 – 35 minutes or until the top pastry is golden and crisp.
- Remove from the oven and pour the cold syrup evenly across the top. Leave it cool completely.
- Store in the fridge overnight to let it develop the flavor. The pastry will absorb the syrup completely.
- Garnish the baklava with pistachio powder before serve.